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Chuan Wei Xuan

Sichuan cuisine · ⭐ 4.5

No. 20, Xinwu Road, Guicheng Subdistrict (Industrial and Commercial Bank of China)

Dishes

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  Cold Noodles

  Cold noodles are a dish primarily made from a thin wheat flour dough, steamed and then cooled before being sliced into strips. It is typically served with seasonings such as vinegar, soy sauce, garlic paste, sesame paste, and chili oil, along with accompaniments like cucumber ribbons and bean sprouts, offering a refreshing and smooth texture.
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  Spicy Chicken with Chili Sauce

  Spicy chicken is a dish made primarily from chicken, seasoned with chili peppers, Sichuan peppercorns, scallions, ginger, garlic, and other spices. The chicken is boiled until tender, then shredded and drizzled with a specially prepared spicy and numbing sauce. Finally, it is garnished with crushed peanuts and cilantro.
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  Dry-Fried Green Beans Rice

  A Chinese home-style dish featuring stir-fried green beans with rice, seasoned with garlic and chili for a savory flavor.
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  Shredded Cabbage

  Shredded cabbage is a home-style dish primarily made with cabbage. The preparation involves tearing the cabbage by hand into pieces, then stir-frying it quickly with garlic, chili, and other seasonings at high heat to preserve its crisp and tender texture.
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  Maoxuewang

  Maoxuewang is a specialty dish from Chongqing, primarily made with duck blood, soybean sprouts, eel slices, beef tripe, and black ox tripe. The ingredients are cooked in a spicy red oil broth seasoned with chili peppers, Sichuan peppercorns, and other spices, then finished by pouring hot oil over the top.
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  Sichuan Boiled Beef

  Sichuan-style boiled beef is a dish made primarily with beef, paired with vegetables such as bean sprouts and cabbage, prepared by high-heat stir-frying followed by boiling. Thinly sliced beef is first stir-fried at high heat to lock in its juices, then simmered with broth and vegetables until tender, preserving the beef's fresh and tender texture.
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  Sichuan Boiled Fish

  Sichuan-style boiled fish is a dish primarily made with fish meat and garnished with bean sprouts, greens, and other vegetables. The fish is sliced thinly, marinated with egg white and starch, then cooked together with the vegetables in a rich broth. Finally, hot oil is poured over it, and spices such as Sichuan peppercorns and chili peppers are sprinkled on top.
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  Sour Cabbage and Perch

  Sour Cabbage Perch is a dish made primarily with perch and carefully prepared with sour cabbage. The perch has tender flesh, while the sour cabbage offers a refreshing and appetizing tang, creating a unique and delightful flavor when combined. The preparation typically involves slicing the perch and stewing it together with the sour cabbage, allowing the freshness of the fish to blend harmoniously with the tangy aroma of the cabbage.
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  Spicy Shrimp

  Spicy shrimp is a dish made primarily with fresh shrimp, stir-fried with spices such as chili peppers and Sichuan peppercorns. The shrimp meat is tender and succulent, paired with aromatic spicy seasonings that create an enticing color and fragrance.
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  Fresh Chili Frog Legs

  A Sichuan dish made with fresh frog legs stir-fried with fresh chili peppers, garlic, and ginger, delivering a spicy and aromatic flavor.
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  Fresh Chili Fish Offal

  A Sichuan dish made with fresh fish offal and green/red chili peppers, stir-fried to deliver a spicy and aromatic flavor.

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